How to Cook Baby Back Ribs on the Charcoal Grill
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01/29/2006
(1-29-06)This was my commencement time cooking baby dorsum ribs and what a success! This recipe is very piece of cake and very succulent! Don't be agape it will fail you--information technology more than lives up to its five-star rating! Hither are my tips: We had shut to 6 pounds of Costco baby backs--very meaty. The butter pocketknife method of removing the membrane (described past some other reviewer)worked perfectly. Thank you! I made double the dry-rub and took suggestions by other reviews to decrease the cumin (I used a petty over 1T for the double batch and increased the chili powder accordingly) and rub the mixture into the meat a bit (2-14-07 update: take the recipe's caution near not rubbing it in as well much seriously. I put also much on my last batch & information technology was overpowering). We followed the grilling instructions to a 'T'! Our ribs were perfectly cooked in just nether ii hours. Because we had double the amount of meat, I did peek after an hour and 20 minutes to see the progress. Based on the recipe clarification, I could tell we needed more time. We cooked them for about another twenty minutes (adjacent time I won't take to peek!) then added the sauce. I made the sauce in Scott Hibb'due south Amazing Whisky Grilled Babe Back Ribs recipe (5 stars!). Later on adding the sauce we grilled as instructed. Succulent! My husband, who claimed to non like baby back ribs, LOVED these. I loved these! My half-dozen and 3 year olds loved these. The cooking method, the rub and the sauce are winners! Effort THIS 1!
05/30/2005
This was my second fourth dimension for this recipe and it rocks! I used baby dorsum ribs, almost 6 lbs so I doubled the rub. I cut down the corporeality of cumin and added onion and garlic powder. They sat in the fridge with the rub on them for a day and a one-half. I slow cooked them in the oven at 300 degrees for 2-i/ii hours then grilled last 15 minutes with BBQ sauce. They were the best, fell right off the bone. Look out Tony Romas! Mmmmmmmmmmmmm - the best !
05/07/2010
This recipe is *soooo* adept! I take been on the lookout man for a adept rib rub recipe and this is information technology! Nosotros can't always bbq were we live, so I melt my ribs at 175 degrees farenheit for appx. half-dozen or 7 hours. Yes, slow cooking in the oven. Don't boil them beginning! Never practise that! Just rub them, let them slow cook while you're going nearly your concern. Then in the last 15 minutes, remove your ribs from the oven, upwards the rut to 450, slather on a practiced bbq sauce and allow them melt another ten minutes and so serve. These are downright succulent. Oh and thank you JEREMYM for your fantastic tip on how to remove the membrane! Such a helpful tip!!!!
05/23/2013
The rub was ok, although I did add oregano and thyme. Merely an hour is non about what grill masters accept in mind when they say ribs should be grilled "low and tedious." Hubs was right - one hour was not long enough for these to be "fall off the os tender," so at that point I turned it over to his expertise. There should be nothing quick about barbecued ribs.
08/24/2002
Oh my goodness, these are WONDERFUL. We take made them 5 times now and I must say they are foolproof. They key is, you must follow the instructions EXACTLY. Each step is important and the key to these is to shimmy the membrane in between each rib. I had never thought to do that before and I believe that is what makes these ribs then tender and flavorful. My husband is very picky about his ribs, he fifty-fifty dislikes Tony Roma'southward ribs, just these he gobbles upwardly and wants to make them all the time. We also add together garlic powder and kosher common salt to the rub for a little actress flavor. Thanks for a great recipe!
05/22/2002
I must say I was a trivial skeptical, as I've married into a family of Texans and accept heard stories of all the steps a proper rib cookout should entail - well, these were actually bang-up! I actually merely used an inexpensive, store-bought (gasp!) BBQ sauce, just next time I'll programme ahead and brand some of Bubba's Best BBQ Sauce (here on allrecipes.com) and really knock 'em dead. Neat ribs!
06/01/2003
This made a memorable picnic for our family today. Because of a time constraint,yesterday morning, I broiled them covered in the oven at 375 for 2 hours with the dry rub. And so earlier dejeuner today my hubby finished them with the sauce on the grill.
06/xi/2007
WOW!!! we accept never had any luck grilling ribs...simply later on using this recipe i know we will never have whatsoever problems over again! This recipe is the accented best!!! I used the 'dry butter pocketknife' method for removing the membrane and that worked like a charm!! i merely used about half the amount of cumin(because thats all i had on hand) I dont recall i used more than one-half of the dry out seasoning mix and the ribs just turned out so flavorful! i was a trivial worried nearly being able to keep the grill lid shut for a whole hr without peeking...lol...only once that hour is upwardly and you lot open that lid...the ribs just wait amazing! im not the 'griller' in the family then everytime i heard it sizzle underneath the grill hat i thought for sure it was the meat catching fire...but to my relief it was just the meat juices hitting the HOT aluminum foil! LOL these ribs are the BEST and im sure we will be making them again very very soon!! thanks!!!
09/05/2003
These ribs were crawly. Very flavorful. Piece of cake to prepare. The texture of the ribs was every bit if a professional chef had prepared them. I followed the recipe to a T, except I used commercial BBQ sauce and added a good amount of bottled hot sauce. I like them a little zippy. The rub was first-class. To remove the membrane use a very sharp small knife on the edge of the rack in the middle. Shimmy the pocketknife with the blade down between the meat and the membrane. Once you lot have a expert size opening, grip it and pull back across the rack of ribs. It will pull off. On the grill brand sure yous put the ribs on the peak rack of the grill. As well I used heavy duty foil and folded a lip around the foil edge to catch the oil. Information technology worked fine, make the piece of foil wide enough to comprehend the area under the ribs. I did not open the grill even though was tempting. No flames. Make certain the temp is on low. These were nifty enough to impress company!
08/16/2009
I demand the grill for other things, and then I used the spice rub and baked three racks in foil (each in its ain foil parcel) for two hrs at 300 deg. Then I took them out, permit them set till I was ready to use them, and put them on a medium depression grill, flipped them, sauced them, and AMAZING. Going earlier they hit the table. Note: to remove the membrane have a sharp knife, run it forth the heart of the smallest bone on the bony side. Separate it advisedly and then merely pull it off in ane swoop. Works every time, and no coming off in pieces. Enjoy and bask in the glory.
08/03/2009
I FOLLOWED THE RECIPE, Simply ADDING SOME ONION AND GARLIC POWDER. I BAKED THEM AT 250 FOR 2.v HOURS (We HAD TOO MUCH GRILLING GOING ON TO COOK THEM ON THE GRILL FOR AN HOUR.) TOOK THEM OUT OF THE OVEN, SWABBED THEM IN BBQ SAUCE AND GRILLED THEM UNTIL CRISPY. Anybody LOVED THEM AND WERE EVEN PICKING THE CRISPY CRUMBS OFF THE PLATTER!! Keen RECIPE, Volition Exist MY Baby Back REGULAR FROM NOW ON. THANKS! 7/vi/10 update: I tried baking them early on in the day as we had a lot of company coming. I removed them from the oven, opened the aluminum foil, added the BBQ sauce, resealed the foil and let them sit down on the counter for several hours until we were prepare to cook them. Fall off the os tender & delicious!!
05/16/2008
This rub is the best. The ribs turned out corking. We had to try this recipe a couple of times to get the technique to grilled ribs, but once we did it was great. We served this with Homesteader conbread from this site.
10/02/2009
You lot cannot cook baby back ribs in ane hour. 4 hours , yes, ane hr, no way are they done.
eleven/07/2002
Equally another reviewer put it, the hardest function of this recipe is not opening the grill. Yes, a scrap tedious to ready, merely worth all the effort. My husband loves them this way, only brand sure that they are baby backs, no sub will exercise. Thanks Bonnie!
09/01/2007
I had to look pretty far back, only hither is the method everyone talks about: use a dry out butter knife and scrap into the membrane at the small end of the dorsum ribs..so have a piece of paper towel and grip that sucker and tug...should come off every time in i piece. Going to endeavour this tonight.
06/01/2010
Later reading the favorable reviews by people who chose to broil these in the oven, I decided to give these a try. I rubbed the ribs the night earlier, so wrapped them tightly in plastic wrap, at the proffer of a friend. The next day I baked them uncovered at 190 degrees for almost 5 hours (until tender). I then poured on the barbecue sauce and turned upward the oven to 450 degrees until the sauce started to brown. They were fantastic- moist and tender. I'd like to try this side by side with boneless country-style ribs. Super simple and admittedly foolproof when washed in the oven.
10/xxx/2011
Very good, I was scared to over rub the spices and I think went a little to bourgeois...next time I'll rub it in a lilliputian more... I baked in the oven at 300 for two hours and and so 15 mins on the BBQ with the BBQ sauce added....they were a big hit!
04/twenty/2010
This just wasn't meant to be... starting time i Thought i bought baby dorsum ribs but i had beef ribs. I decided to go ahead anyhow. The rub smelled keen. Then i went to grill and the top piece was missing. So i put them in the oven for 2 hours at 250 degrees covered and on a rack and then they didn't sit in the liquid. I took them out and covered them in bbq sauce then grilled them on low till both sides were the color i wanted. They were WONDERFUL!!! Tin can't await to apply these with actual babyback ribs!! The only things i changed was i added chocolate-brown carbohydrate to the rub. It leaves a crust and seals in everything!!
11/08/2010
I dearest beloved LOVED these ribs! This is coming from a daughter who has previously refused to eat ribs her entire life! I finally decided to take a stab at making them for the other people in my life that love them and the results meant that at that place were no leftovers! The tip about removing the membranes? GENIUS. The rub? Crawly! I added a little flake of garlic power and a few chilis to the rub - we like ours spicy..and then i mixed in half a cup of pure maple syrup into the loving cup of bbq sauce..which made it the perfect combination of sweetness and spicy! I too opted to make them in the oven every bit it's getting chilly hither and didn't want to stand outside at the BBQ. I did the rack of ribs in the convection oven for two hours at 200 degrees so another 2 hours at 250 degrees..then I cranked it up to 450, cutting the ribs autonomously so they could get really saucy and doused them in sauce....I let them cook for vii minutes..took them out..turned them..doused them in sauce again and permit them bubble and become mucilaginous in the hot oven for another 7 minutes...and oh my god..they were SO Proficient! I volition DEFINITELY be making these over again and again..this recipe has turned me into a rib lover instead of a skeptic!!
02/eighteen/2008
I have been using this recipe for 2 years and it has become THE BBQ RIB RECIPE for my large extended family! A few tips for those trying information technology for the commencement fourth dimension: *removing the membrane is a must and is easy to do *do the spice rub in advance of cooking and wrap the ribs in plastic wrap to allow the spices to permeate the ribs. I unremarkably do it in the morning and let them sit down in fridge all solar day. *for great extra flavour we use an aluminum foil packet (large one) of soaked mesquite fries placed on coals when nosotros plow on the grill. They are smoking by the time the grill is really hot. Soak them as long every bit possible and leave some water in the parcel. Punch holes in top of bundle with a fork to allow the steam to fume the ribs. *Absolutely do not open the grill while cooking! We usually put two racks of ribs on the top rack of grill and four split craven breasts (also with the rub) right on top of the aluminum foil drip canvass. They are wonderul! We use Sweet Babe Ray's on both the ribs and chicken breasts after we have them off the grill and identify in warm oven along with garlic bread to heat while getting everything fix to serve. They are perfect and well deserving of five stars! We usually serve with marinated coleslaw, potato salad and garlic staff of life. A great company recipe equally everything is made ahead and you can visit while they are cooking. Accept tried this in the oven and while good, naught beats the grill method with the mesquite flavor. Have as well tried the hickory
03/30/2003
The really unique thing about this excellent recipe is the technique of removing the membrane sheath....something I'll continue to do no matter what seasonings I'yard using. (It'southward Hands done with a pliers!!) Too, the method of 1 hr/no peeking makes it carefree. I used a 3 burner gas grill with one turned off and then the meat could lie atop, the other 2 burners on "lo".
05/17/2010
Made this to offering as an appetizer for New Year'south Eve, and what a success! Made just as the recipe calls for it....
08/29/2005
I don't usually submit reviews, just read them, simply I had to submit a review on these ribs!! These were and then like shooting fish in a barrel and turned out wonderful! I was a fiddling nervous virtually removing the membrane (later reading most the difficulty some people had), simply I followed the communication from one review and used a butter knife and scraped back a little, grabbed information technology with a paper towel and tugged. The whole affair came off in one piece! I used nearly all the "rub" for a 3lb. rack and cooked information technology on the smaller "warming" rack on my gas grill, with foil beneath. Good thing that foil was there or I would've had a real mess! I prepare the grill just a lilliputian above depression, to maintain a temperature of 300 degrees and DID NOT LIFT THE Chapeau. I practical BBQ sauce the terminal 5 minutes and permit that melt into the ribs. Information technology created a BBQ glaze that was beautiful! Nice presentation! I got a big "WOW" from my hubby. I have been looking for an like shooting fish in a barrel, delicious rib recipe for a long time and I finally found information technology! Will definately brand these again.
09/14/2011
I take used this rub earlier on pork loin and information technology is fabulous. I left out the salt, there is enough in the barbeque sauce. I unfortunately didn't take whatever gas for the grill and wasn't willing to build a wood burn down in the other grill so I put them in the oven. I wrapped them loosely in foil with non stick spray and cooked them at 350 for ii 1/4 hours. I and then put the barbeque sauce on them and back in the oven nicely wrapped in the foil. Turned downwardly the oven to 300 and cooked for some other 60 minutes or so. I didn't trim them or fuss at all and they are the best ribs ever! Definitely a keeper.
05/17/2007
Since finding this recipe merely 3 weeks agone, we have probably made the ribs 4 times, they are that good! The biggest thing that sets these apart is the membrane removal - I never knew near the membrane before - which is probably why my onetime recipe for ribs were always chewy and grisly - the membrane is on the underside of the ribs. I used the butter pocketknife/paper towel method other reviewers spoke of, works like a amuse. The rub is succulent, but if I'm short on fourth dimension McCormick makes something called "Pork Rub" - a blend of spices in a jar, very similar to this recipe. We use Jack Daniels Original Sauce. My parents came up for dinner concluding weekend and asked me ahead of time to put craven on the grill too because they "don't eat ribs" - well, approximate who ate most of the ribs? =) If you want to try baby backs, use this recipe!!!
11/xvi/2005
I have never cooked baby back ribs before considering I thought they would take too long. What a quick and easy recipe!! Very good taste. I do non have an upper rack on my grill, so I was unsure where to put the foil but I just put it on the cooking rack and put the ribs directly on the foil and they turned out great. I will definitely make these again.
09/01/2010
And then very practiced! I cook tons of ribs and this was such an easy/good tasting recipe (advice to keep lid close - very important) I volition do again TIP - easy way to get membrane off - use dull knife like butter pocketknife, skid gentely under membrane and work back and along, apply paper towel to grasp and slowly pull, repeat with dull knife as needed. Should come up correct off!!
05/15/2010
These are awesome! I have made them on the grill and too in a slow oven. It's a very favorite of all. I add a bit of seasoned salt to the rub. Succulent and always tender. Whenever I tell my grown up kids that I am making ribs, they come running! Thank you for the corking and easy recipe!
09/07/2010
This was the first time I've ever grilled ribs. EVER! Homerun!! Followed recipe exactly and they were great. My teenage son ate the whole rack, except for 1 rib... Would definitely make again! Bang-up recipe!! yay!
09/08/2008
I used the dry rub (all of information technology) and marinated the rack overnight in most a cup of Sweet Infant Rays BBQ sauce overnight. I wrapped the rack tightly in foil and broiled them at 300 for two and a half hours. I finished them on the grill, basting them with more than sauce, for about 15 minutes. The end event was awesome. GREAT RUB! Non also spicy at all, and it gave the ribs a great flavor. Thanks!
11/21/2010
These ribs had some prissy zip. I cut in between each bone to make appetizers for a big grouping. They were piece of cake to prepare ahead of fourth dimension. I added the spices a few hours before cooking to give them a lilliputian more than kick, then put them on the BBQ correct before my visitor arrived. everyone raved nigh the ribs, even the big football fans that know their ribs!
01/28/2004
Awesome! Thank you Bonnie. I have always been daunted by making ribs as they accept usually burned. Rub was great, and thanks for the tip on removing the membrane. It was style too cold to apply the charcoal-broil (-42)so used the oven. I lined a baking canvas with foil and placed racks on it. Lined up half dozen slabs of ribs and cooked at 325F for near 2 and half hours. Every half 60 minutes I drained the fatty from the pan and turned the ribs. Used a Canadian Club whisky barbq sauce and basted information technology twice in the last half 60 minutes of cooking. Baked potatoes every bit well and all the gang could say was "ooh infant, the best ribs ever! Meliorate than Tony Roma's" We volition never head out to buy ribs again! The iii teenagers and a husband were still raving the next day! I will make them for our Superbowl party, merely will have to apply 2 pans to feed 10 people. So I plan on cooking at 300F for 3 hours and switch racks. The ribs are cooked when they shrink from the bone and you tin can jerk the bones.
11/12/2006
These were bully.. I must acknowledge I didn't do them on the grill: I did the rub, wrapped in tinfoil & put in the oven at 300 degrees for 3 hours - and then put in a crockpot with BBQ sauce for some other 2 hours. My friend the chef said they were some of the all-time ribs she'southward ever had! They savage right off the os!
09/02/2003
I ever idea that the best ribs must be fabricated slowly until they are tender on the grill only. This, however, always results in burned ribs that never get very tender even if y'all employ foil wraps and such. But I've read enough recipes to know now that the cloak-and-dagger is in this boiling process beforehand. I didn't have this recipe on paw when I made these but I do give this recipe v stars for the unique technique of removing the membrane. No one else ever mentions it. And it does just pull right off once you lot manage to become a good grip on information technology. Pliers probably would piece of work well. I didn't employ the rub, I didn't marinade. I just boiled in plain water and grilled with some proficient quality BBQ sauce out of a bottle. They were the all-time I ever made. Next time I will try the rubs and marinades because even though the meat came out very tender the meat could have used a little more infused type flavor. The sauce was wonderfully sticky and gooey as it should be but the BBQ flavor was all on the surface. Thanks for the technique Bonnie. I'll never be reluctant to brand ribs over again.
01/04/2012
I cannot believe I've never reviewed these ribs. Since I've started making them, no on in my family unit would dare to order ribs at a eating place. These are just that much better (and much cheaper - purchase them at Costco) I exercise information technology a bit differently, as I like to bake them in the oven on near 300 degrees for a couple of hours afterwards applying the dry rub. When they are done, I put on the BBQ sauce and throw them on the grill to go that dainty crust. Delish!
08/xvi/2010
This is a bang-up and easy way to make some ribs. If you have problem getting the membrane off, but find a video of it online and you'll find its easy every bit all heck. Also, I added one/2 tabular array spoon of cayenne to add a little kicking.
09/01/2010
Really elementary & easy recipe for some great ribs. I added garlic salt instead of regular salt as we like our garlic in this household. They looked similar the ones you see on shows about rib melt-offs! Used the butter pocketknife method for removing the membrane & it does piece of work well. Volition be making these once again!
06/22/2009
10+ - I was non able to utilise a grill but followed reviewers who made this and likewise had to utilize an oven. Put the rub on every bit directed and then baked the baby back ribs in a 325 oven for 1 hour - turned them over and cooked another hour. Slathered barbecue sauce on subsequently the 2 hours and baked them for 5 minutes. These were the most outrageous, tender juicy ribs I accept ever fabricated - and I have used many recipes from this site. Can't expect to try the 1 hour method with a grill. I volition definitely brand these ribs once again over the week-end. Thank you Bonnie Q!
03/30/2010
Perfect, meat was juicy and falling off the bone. I left out the chili pulverisation for my daughter and instead used garlic powder. We all enjoyed these!
01/17/2007
This is the All-time recipe for Babe Backs! I took the propose of another reviewer and kept the grill at 300 degrees (which on my grill was nigh medium). They turned out so succulent and tender. I am and so glad I read the reviews and finally constitute out how to remove the membrane (super easy using butter knife and paper towel - came off in one slice). My simply business concern prior to putting on the grill was whether to put the meat side up or down. After looking at other's comments and not finding the reply, I put the meat side upwards. Not certain if this matters, but they came out perfect. My husband was skeptical when I told him how I was grilling the ribs, but when he took his starting time seize with teeth, he was a laic. This is the just manner I'll cook ribs! Thank you for sharing Bonnie.
09/10/2005
I followed the suggestions of removing the membrane with the butter knife and information technology worked great! I used a Weber gas grill and placed my aluminum foil over the "5" inserts and grilled the ribs on the master grill.
09/04/2010
Ribs turned out less tender than expected. Besides, this cooking method leaves the ribs fattier than other methods.
05/09/2008
I usually practice ribs in a smoker with a dry rub like to the 1 in this recipe. But I was feeling lazy one 24-hour interval and decided to use this grill method. It turned out OK. You demand to have a grill that is just slightly vented when shut. Many of the new gas grills take a large vent opening in the back when the chapeau is shut. This tends to permit too much dry heat period beyond the ribs and increases the cooking time. I'll endeavour this again but utilize a drip pan filled with two cups water, iii cups apple tree cider and a tin can of Coca Cola to add moisture to the closed grill. The cider mixture reduces and mixes with the drippings and creates a cracking base for your homemade BBQ Sauce.
07/17/2010
These ribs were amazing! The BBQ on low was near 250-300 degrees. I did open up the lid in one case to put baked potatoes on and gave it an actress 5 minutes. Spices are just right so brushed the bbq sauce on at end and gave it another 5 minutes to gear up. Thanks Bonnie, wouldn't change a thing and am thinking this combination volition be expert on chicken as well!
05/10/2011
This recipe is a hitting at our firm. Husband cannot let them cook 1 whole 60 minutes without looking, then he turns them at 30 minutes. These ribs are enjoyed by all who eat them.
08/08/2010
Big hit with my married woman and chilrun.
02/24/2011
They were OK equally far every bit tender .......but the chili pulverization was too much for us . Thank you though .
07/17/2010
FINALLY, I tin can make ribs on the grill. For years I've merely fabricated them in the oven because I like my ribs tender, and found that they were besides tough on the grill. Now I finally found a recipe that showed me how to do information technology and take tender, but non too tender (every bit my oven ribs were) ribs. I'thou so excited. I don't e'er use the dry rub suggested (I'll put my ain concoction on there) and put BBQ sauce on them equally suggested here.
08/03/2002
Wow, I have e'er avoided cooking ribs, but this recipe took intendance of that. Information technology was so like shooting fish in a barrel. The hardest part was not looking during the hour cooking time. Will make these again and again. Made Cowboy Mashed Potatoes yummy.(from website)Even the grandkids couldn't get plenty. Thanks for the great recipe.
06/28/2010
These just autumn off the os!!! I volition never make ribs whatever other way.
07/01/2011
These were pretty expert simply they needed to cook much longer. A rib is ready when the meat pulls away from the end of the os...about 3 hours.
06/03/2010
Made this over Memorial Day weekend and ended up having to bake them in the oven every bit another reviewer recommended due to threat of rain. I actually only used the dry rub and didn't add the wet sauce because the rub smelled so good. They were falling off the bone and tasted fantastic! Tin can't await to try them on the grill!
09/ten/2010
We loved the style these tasted. There were no leftovers.
06/17/2003
The spices smelled actually good, and the cooking method seemed like a good thought... but a little on the dangerous side. The drippings in the pan defenseless on fire and started quite the blaze after 30 minutes of cooking. Luckily I caught information technology in time pulled the ribs out of the inferno with really long tongs. They were a footling charred on one side but non done, so I finished them in the oven. I'one thousand sure they would have turned out great...had they not caught fire. Oh well, good luck to everyone else- and exist careful!
09/10/2012
only giving this iii stars considering of the changes i would make to recipe to suit a unlike flavor contour. as well much cumin/chili powder/paprika ... just overpowers really. i ended up putting in brown sugar to cut the intensity of the other flavors. also, i did as others had suggested and broiled these in the oven for virtually xc min @ 350' before searing bbq on the grill. they were fall off the os tender and aside from the dry rub ... very very proficient. nosotros managed to scrape some of the rub off, which made them better. side by side time, i will utilize something all together different for the dry rub - i definitely think they need something while baking - just not this ane in particular.
08/04/2009
Excellent! Allow them sit in the fridge overnight with the rub then baked them at 350 for 3 hours. Slathered with sweet baby ray'southward and grilled for near 15 minutes were so tender they were falling off the bone. Have fabricated twice in the concluding month and I am sure to make them once again in the very near hereafter.
08/09/2012
I cut the slab of ribs in half and grilled on gas grill with heat coming from both sides of the ribs, non under. It took iii.5 hours to finish. Good tasting thing
12/26/2010
Merely used the rub -- information technology was excellent!
05/28/2014
I did not use the rub listed hither (I came here for the timing, not for the recipe), but the method and timing worked excellently for me. I used my Table salt Lick BBQ rub, but not besides liberally. Cooked information technology on the upper rack of the grill with the foil beneath (slap-up idea), then moved it to the bottom for the last ten minutes (five on each side) with one coat of sauce per side. It was bully timing (even with opening and closing the grill to movement around my corn) and came out tender and succulent. As a Texas-raised, Cali-living girl, this really hit the spot this by Memorial Day weekend. Well washed!
05/30/2005
These were good, but a piffling dry out. They get an 'A' for beingness easy, but we prefer the tenderness of boiling them start.
04/04/2003
This looked then wonderful up until the terminal 10 minutes. All the grease that pooled on the foil liner caught fire and near burned the grill...we virtually rolled the grill into the pool. Needless to say, the grease was a problem, and what resulted was $25 worth of black bones. Kristi
06/24/2010
Really nice. Did ane prepare without the rub since my sister hates spice. They still tasted good but not astonishing like the ones with both rub and sauce. I used the Jamaican Charcoal-broil sauce from this site.
11/26/2011
Very expert - will be our rib recipe. Used BBQ sauce from Scott Hibb'southward Amazing Whisky Grilled Babe Back Ribs recipe (AllRecipes.com).
09/nineteen/2001
For years I accept been trying recipes for ribs, most requiring plenty of endeavour and time. None of those recipes turned out as well as this 1. I can't believe how fiddling endeavour was involved but they tasted like I slaved for hours. I love this recipe and will apply it again and again!
11/05/2007
I didn't believe it but my baby backs turned out merely like the ribs from a pit BBQ! Until now I had always pre-cooked my ribs in the oven and finished them on the grill. No more! My hubby is from Texas and half style through dinner he paused and said "You lot aren't going to cook them whatsoever other way are you? They taste only similar home." Need I say more? I kept the grill temp. at 300 and cooked them for an hr and 1/2. These ribs were tender and delicious without being over cooked and falling off the bone, which nosotros don't like. I even threw several chunks of chicken on the grill with the ribs and they as well came out perfect. I oasis't been this excited about a new recipe in a long time. Thanks and so much for posting this 5+ star recipe!
06/29/2010
then expert my fam.loved them,tender and tasty.
09/xvi/2005
We never brand ribs without this rub now -- OR without removing the membrane - what a difference that makes. Nosotros struggled at showtime, simply finally got the hang of it (hint-utilise a regular table knife-not a abrupt one). Terrific recipe! I melt them in the oven as ofttimes equally on the grill and they're great that way too!
06/17/2014
My mom recommended the recipe. It caught our grill on fire and charred the ribs. Awful!
08/22/2002
Thanks so much for this recipe! I have never cooked ribs before and these turned out just beautifully. I followed the directions exactly, exept for I did not utilise every bit much of a seasoning as the recipe makes. For barbeque sauce used KC Masterpiece Hickory 1 and it added a very prissy touch. Thank you a lot, have made it several time already!
08/22/2010
I have now fabricated these ribs v or 6 times and for all different people. Anybody has loved the ribs so far. On a scale of 1 - 10, these get a ten
08/11/2002
These ribs are fantastic! Nosotros have already fabricated these twice this summer. No more burned ribs and the meat is so tender. The rub adds a special zing. This is the offset recipe I added to my recipe box.
11/04/2011
Succulent!
08/07/2010
we liked this recipe
09/26/2011
These ribs were delish. The only modify I would make is to take it easy on the cumin. Otherwise, yum, yum.
07/04/2008
I volition have to say this is the easiest and best rib recipe that i've tried. I followed the pedagogy to the tee with the exception of cutting the cummin in one-half. I fired up the gas grill until it reached 350, shut of ane side and turned the other side to depression. I put the ribs on the side without the direct heat and permit them cook. They were fantastic!! Thanks for sharing.
09/05/2010
This is a dandy recipe. These gustation so good.
03/02/2011
Practiced. I expected more flavor merely it was flavorful. It was very easy to make and grilling on low for an hr made the meat perfect. I will definately brand this again merely maybe add some other seasoning that I similar to the rub.
03/24/2009
I made this recipe for my married man every bit I don't like ribs. I rubbed the stuff all over the ribs, poured on the KC Masterpiece love bbq sauce, wrapped them in foil, and let them sit in the fridge for well-nigh 24 hours. The next solar day, I cooked them in the oven at 300 for three hours. So when my husband came home from work, he stuck them on the grill and coated them with more sauce. He said the taste was awsome and they savage off the bone. I will definately make again. Thanks!
02/17/2011
I have used this recipe for several years now and have not found i I like improve. Easy to prepare and great eating.
08/08/2010
These are WONDERFUL! So like shooting fish in a barrel and very fail-proof! I followed the recipe exactly and I would not change a affair. If you lot like a sweet BBQ sauce-Sweet Baby Ray'due south is first-class. Thanks then much for such an piece of cake rib recipe!
07/04/2007
This recipe is AMAZING!! I accept never cooked ribs before and this recipe was simple and delicious. My entire family raved about it. I used the paper towel technique to remove the membrane and it worked like a charm. I besides didn't realize that I did not have an upper rack to my grill until I went to go burn it upwards. No worries-- Only cutting two layers of foil to fit earlier heating the grill. Once heated and set, I laid the precut pieces of foil on the rack and placed the ribs meat side up so that the juices would take a place to pool under the ribs instead of the meat frying in its own grease. No problems at all! Turned out amazing! Highly recommend!!
05/sixteen/2010
Finally, I tin bbq ribs! These are 'to die for' and sooo easy which is the best office. A sweet craven and rib q sauce glazes them the all-time and the sweet complements the spicy. Give thanks you for a great recipe!!!!
02/09/2003
If you don't beloved cumin.....you won't dear this recipe. The cooking time is perfect-really made a nice, tender rib.
05/27/2005
These are perfect! And then easy and they plough out beautifully. I used to boil my ribs first then grill them to make them tender simply cooking them depression and slow for an 60 minutes on the grill this way fabricated them extremely tender. The spice mixture is great. WARNING: Brand sure you cook on upper shelf of your bbq. If you don't have an upper shelf make sure you put the ribs fatty, meat side upwardly and turn off one of the burners or near likely your meat will catch burn.
04/15/2012
This is "awesomer"" than AWESOME !!! So simple and yet so deliciously flavorful and moist ! Perfect for a family get-together. If y'all're known in the family circumvolve for being " cooking challenged". Make this. They will all alter their minds in a heartbeat and sing their praises
11/eleven/2010
I fabricated these ribs in the oven with my Le Creuset braiser...they turned out picture perfect. If simply I had taken 1 to prove yous...adjacent time. Add together a chip of olive oil and a splash of water to the Braiser for a cocky basting wonder. The Recipe was easy to follow. I had the oven on maybe a touch too loftier (475-500 F) but the ribs turned out pretty good. I'll lower the heat a fleck next time and see what that does.
01/05/2008
These are Delicious! I used a low-cal coating of mustard on the ribs first before the rub (my dad swears by this..) and they were great! I actually like Austin's Own Mild BBQ sauce (HEB) considering information technology has a lot of flavor, but it'due south not too hot for the kids. These taste straight out of a BBQ restaurant!
06/26/2006
We made this last night for dinner & information technology was succulent! Followed the advice of other posters virtually removing the membrane westward/a butter knife & newspaper towel - worked great! Will make again, definitely a keeper!
06/13/2010
All-time ribs I take ever eaten.I would give information technology 5 stars. It really should be more than. Thank you loads.
08/29/2010
This recipe is fantastic. Nosotros will most certainly use this ane frequently.
03/19/2002
Kids liked, I didn't. Deplorable
09/30/2012
I did not intendance for this recipe. I had a feeling there was no style you could make tender ribs in this short of time and I was right.
02/28/2006
I was worried that the ribs were going to sense of taste very spicy but I was very happy with the result. Excellent!!!
07/31/2011
I originally tried this recipe a couple of years ago. I believe that the secret is to start with proficient quality ribs and removing the membrane is absolutely vital to them coming out tender. Information technology works well with whatever rub you like. So far I have non found whatever better recipe. The instructions say to remove the membrane by snipping it between each bone but that is very tedious work. I starting time at 1 end (usually the smaller end) and strip the full length of the rib in one go. It saves a ton of time and is far less frustrating.
06/05/2010
These ribs made a mess on the grille from falling off the bone! Slow cooked in oven on 175 for 5.5 hours and and then grilled them. Fantabulous!
08/21/2011
I marinated in the spices overnight. My kids thought these were amend than the restaurant ribs!
04/01/2003
Dandy recipe!The seasoning was perfect! Will definately make once again! Cheers Bonnie
07/thirteen/2014
This is the but way to cook ribs. Accept tried this many times with rave reviews. I dear this recipe, information technology's never failed me except when I ran out of gas..you have to make certain the propane tank is close to full!
05/29/2001
I baked these in the oven at 325 degrees for 45min, then added sauce & finished on a BBQ. The meat was falling off the bone...delish!
How to Cook Baby Back Ribs on the Charcoal Grill
Source: https://www.allrecipes.com/recipe/14539/prize-winning-baby-back-ribs/
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